CANTONESE FAMILY STIR FRIED VEGETABLES
Chinese people do not eat raw vegetables. We cook them. You can add meat or mushrooms to the dish. This is very flexible. I would just like to introduce this to people worldwide.
Provided by Rita Wu
Categories Beans
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the vegetables or pods to the size you like.
- Remove the skin of ginger or garlic.
- Crush the ginger or garlic flat but DO NOT chop it.
- Add the oil onto a hot pot, for us Chinese people, we use a"wok".
- Cook the ginger or garlic for a while.
- Add the vegetables or the pods.
- Stir fry them until they are soft.
- Add water if it is too dry.
- This is often necessary for pods and harder veggies.
- For pods, cover the pot with a lid and stir fry the veggies alternately until they are cooked.
- Add salt, sugar and oyster sauce and mix well.
- Serve hot.
Nutrition Facts : Calories 102.8, Fat 5.4, SaturatedFat 0.7, Sodium 622.5, Carbohydrate 13.4, Fiber 5.2, Sugar 8.4, Protein 3.4
STIR-FRIED CHINESE VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
- Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
- Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
- Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
- Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
BEEF VEGETABLE STIR-FRY
This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.
Provided by Bill
Categories Beef
Time 40m
Number Of Ingredients 19
Steps:
- Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
- In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
- Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
- Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
- Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
- When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
- Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
- Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.
Nutrition Facts : Calories 377 kcal, Carbohydrate 12 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 797 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHINESE HAPPY FAMILY
I would always order it in the Chinese restaurants it's called the 'Happy Family'. It is a delicious chicken and vegetable stir-fry. Now I do this at home using my indoor grill.
Provided by DANKA606
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an indoor grill, and coat with cooking spray. Place the chicken strips on the grill, and cook for about 7 minutes. Allow them to cool slightly, then cut into cubes.
- While the chicken is cooking, heat the oil in a large skillet over medium heat. Place the onion rings in the skillet, and cook for a few minutes. Add the red and yellow pepper, baby corn, and the stir-fry vegetables. Increase the heat to medium-high; cook and stir for about 15 minutes.
- Sprinkle in the sugar and salt. Stir in the chicken. Dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. Cook and stir until the sauce thickens.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 29.1 g, Cholesterol 51.8 mg, Fat 9.6 g, Fiber 9.6 g, Protein 25 g, SaturatedFat 1.6 g, Sodium 914.7 mg, Sugar 14 g
BASIC CHINESE STIR FRY VEGETABLES
Great for those New Year's resolutions.
Provided by Kim Miller
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 79.5 g, Fat 6.2 g, Fiber 5.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 119.5 mg, Sugar 3.1 g
More about "cantonese family stir fried vegetables food"
VEGETABLE STIR FRY | RECIPETIN EATS
From recipetineats.com
5/5 (33)Total Time 15 minsCategory Mains, SideCalories 95 per serving
- Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.
CHINESE TAKEOUT STYLE HAPPY FAMILY STIR FRY - SPRINKLES …
From sprinklesandsprouts.com
4.9/5 (21)Total Time 20 minsCategory MainCalories 339 per serving
- Slice the beef across the grain, into 1/4" / 0.5cm thick strips (see bulk of post for detailed pictures) and place in a non-metallic bowl.
- Place a large nonstick skillet over a medium high heat, add in the broccoli florets, sliced carrot and a 1/4 cup of boiling water.
- Mix the the chicken broth together with the cornstarch, then add the Chinese cooking wine, oyster sauce, soy sauce, white pepper and brown sugar. Stir well and set to one side.
CANTONESE LOTUS ROOT STIR FRY (荷塘小炒, HE TANG XIAO …
From omnivorescookbook.com
4/5 (1)Total Time 26 minsCategory SideCalories 130 per serving
CANTONESE SOY SAUCE PAN-FRIED NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
CHINESE MIXED VEGETABLE STIR FRY - GREEDY GOURMET
From greedygourmet.com
CANTONESE STIR FRY AND VEGETABLES – COLLAB KITCHEN
From collabkitchen.com
CANTONESE CHICKEN AND VEGETABLE STIR-FRY - MEDITERRASIAN
From mediterrasian.com
CHINESE VEGETABLE STIR FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CANTONESE-STYLE BEEF & VEGETABLE STIR-FRY - BLUE APRON
From media.blueapron.com
[HOMEMADE] CANTONESE FAMILY DINNER INCLUDING TOMATO …
From reddit.com
EASY SHRIMP AND VEGETABLE STIR FRY (W/CANTONESE STYLE WHITE …
From bitingatthebits.com
EASY CANTONESE CHAYOTE PORK AND VEGETABLE STIR FRY RECIPE
From youtube.com
CANTONESE STIR FRY RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CANTONESE FRIED RICE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
HOW TO PREPARE AND COOK EXOTIC MUSHROOMS | KHANH ONG'S WILD …
From sbs.com.au
INFORMATION ABOUT CHINESE CANTONESE CUISINE AND RECIPES - THE …
From thespruceeats.com
CANTONESE-STYLE BEEF & VEGETABLE STIR-FRY - BLUE APRON
From blueapron.com
HOW TO PAIR WHISKY WITH CHINESE FOOD? CHEFS BALANCE THE FLAVOURS …
From scmp.com
STIR-FRIED VEGETABLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love